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Preparation

In
a medium bowl, combine the cheese, breadcrumbs, salt, green onions and
basil. In a separate, smaller bowl, combine the Tabasco sauce, wine, lemon
juice, garlic and egg; add to the breadcrumb mixture. Add the crab meat to
the bread crumb mixture and mix gently until well blended. Refrigerate for
at least an hour, or overnight.
Pre-heat the oven to 400° degrees
F.
Carefully remove mushroom stems out of the caps. (Reserve the stems
for soups or salads.) Wet your hands with cold water, take a small handful
of stuffing in your palm and mold into a round ball. Place the stuffing
firmly inside the mushroom cap, being careful not to break the mushroom.
Place the stuffed mushroom on an oiled cookie sheet. Repeat until all the
mushrooms are filled, placing them on the cookie sheet without touching
each other. (At this point, the mushrooms can be refrigerated and baked
later.)
Bake for 15 - 20 minutes or until the stuffing is lightly
browned and serve. They can also be reheated if not served
immediately.